½cup(113 g or 1 stick) unsalted butter, cold and cut into ½-inch cubes
¾cupdried cranberries
1tablespoonorange zest
¾cupto 1 cup (180 to 240 ml) heavy cream
Orange Glaze
½cup(60 g) confectioners’ sugar, sifted
1-2Tablespoonsfresh orange juice
Instructions
Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a food processor, whisk together (or pulse a couple times) flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and pulse until a crumbly mixture appears, about 30-60 seconds. The mixture should resemble dry, coarse sand. Transfer mixture to a large bowl and stir in cranberries and orange zest.
In a separate bowl, whisk together 3/4 cup heavy cream and 1 Tablespoon fresh orange juice. Slowly pour the cream mixture into the flour mixture. Use a wooden spoon or spatula to stir until large clumps form. If mixture is not forming large clumps, add another tablespoon or two of heavy cream. Dough should be firm with some flour spots.
Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough, and then pat it out into a disk about 8-9 inches in diameter and 1-inch thick. Use a 3-inch round cookie cutter to cut circular scones. Reform the dough scraps and cut again until you have 10 scones.
Place scones on baking sheet about 2 inches apart. As an option, you can lightly brush the scones with heavy cream and sprinkle with granulated sugar. Bake for 18 to 20 minutes. When scones are golden, remove from oven and let cool.
Prepare the glaze as the scones cool. Whisk together the confectioner's sugar and 1 tablespoon orange juice. If a thinner consistency is desired, add more juice. Drizzle orange glaze over the scones and serve.
Notes
Cold ingredients are key to tender, soft scones. Use cold butter and cold heavy cream. Avoid overworking the dough so it stays cold.Cranberries: I used dried cranberries, but you can also use 1/2 cup fresh cranberries instead.Storage: Scones are best when eaten the day they are baked, however, they may be kept in an airtight container at room temperature for up to 3 days.Freezing instructions: You can also individually wrap and freeze baked scones for up to one month. Alternatively, unbaked scones may be wrapped and frozen for up to 3 months. Let the frozen scones defrost slightly on a baking sheet while the oven preheats. Bake according to recipe (baking time will likely be 2 minutes longer).